Goat Cheese and Rosemary Muffins


Makes about 12 muffins

1-3/4 cups flour
1 teaspoon baking powder
1 tablespoon chopped fresh rosemary
¼ teaspoon salt
1 cup milk
1 tablespoon sour cream
1 tablespoon canola oil
1 egg
1 (3-ounce) log goat cheese, coarsely chopped

Preheat oven to 400 degrees. Lightly grease 12 standard muffin tins.
In a large bowl, stir together flour, baking powder, rosemary and salt. Make a well in the center.
In a medium bowl, whisk together milk, sour cream, oil and egg. Pour into well and stir until just moistened. Stir in goat cheese. Spoon batter into prepared muffin tins. Bake for 18 to 20 minutes, or until golden brown. Let rest in pan 2 minutes before removing to wire rack to finish cooling.

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